Triple Chocolate Heart Tarts – what could be better for Valentine’s day – or any day for that matter.  Gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentine’s dessert?  When I had my bakery, we made so many of these both for Valentine’s day in these adorable tart shells and during the year when we made them in 12” European tarts, it was amazing.  What’s “so many” you ask?  What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice?  If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!

Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling.  The majority of the filling is poured over the bottoms and allowed to set up in the cooler.  The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate.  The finish I have used here is the one we used at the shop.  The rosette is piped on with a bit of buttercream which we always had around.  I have included a chocolate ganache if buttercream is not to be had.

It is best to put the top layer on as soon as the bottom layer has set, then freeze them in their pans overnight or until ready to decorate.

Using a blow dryer to heat the rim of the tart pans heats them enough to slide the edge off. Just be careful not to overheat the edge or it will start to run.  We would place the pans on a can and slide the side down.  Slide a small, straight spatula between the bottom of the tart and the bottom of the pan.

This recipe makes 8 Triple Chocolate Heart Tarts.

Chocolate Crumb Crust

1 cup graham cracker crumbs (114 grams or 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup unsifted powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted  (80 grams or a scant 3 ounces)

Mix the crumbs, cocoa and sugar together, rubbing between your fingers until the cocoa and sugar lumps are gone. 

Add the butterand toss with a fork until the crumbs are completely coated. At this point the crusts need to be pressed in immediately or the crumbs will dry out.  Press two firmly packed, slightly heaping tablespoonsinto the bottom of each pan.

Yields:  8 – 4 1/4 inch tart pans.

Filling

1/2 teaspoon instant coffee
1/4 cup water
1 cup unsalted butter (225 grams, 8 ounces or 2 sticks)
3/4 cup sugar (150 grams or 5 1/3 ounces)
9 ounces semisweet chocolate (255 grams)
6 egg yolks
2 tablespoons brandy
1/2 cup 40% or heavy cream

Dissolve coffee in the water.

Combine the butter, instant coffee and sugar in a heavy saucepan. Heat until the butter melts

and the mixture is steaming, but not boiling, stirring frequently.  Remove from the heat and submerge the chocolate underneath.

Wait for a few minutes for the chocolate to melt.  Whisk to smooth the chocolate.  Whisk in the yolksand lastly the brandy.

Pour 1/4 cup filling into each tart pan.

Rotate it to fill all the ridge and tap several times on the counter to knock out any air bubbles.  Continue for 7 more tarts.  Refrigerate the tarts to firm the filling.  Cover the unused filling with film.  Set aside to room temperature.

When the filling is firm, beat the cream just until soft peaks form. Microwave the chocolate filling for a few seconds to loosen it up if necessary.  Fold the cream and chocolate together.

You want this to be pourable but not liquid.  If necessary, microwave 5 to 10 seconds at a time to reach the desired consistency.  Place 3 tablespoons in one shell,

rotate it around so it fills the shell to the top.Shake it sideways a couple of times to level it our. 

Place on a tray.  Continue with the remainder. Place in the freezer and freeze until hard.

Place one tart on a small can such as a six ounce can of tomato paste. With a hair blower on high, go around the edge of the shell holding the dryer about 2 inches away. Go around one or two times and see if the rim of the tart pan can be pulled down from the tart.  If it can’t or it is difficult, continue to heat the edge with the blow dryer until the tart pan rim can be released.  Be careful not to heat the edge too much or the tart will melt.  Place a small spatula between the bottom of the crust and the bottom of the pan to release the tart.  Place the tarts on a flat surface spaced several inches apart.

Decoration – There are two suggestions for making the rosettes for the decoration.  Either may be used or none.  The first is a bit of chocolate ganache the second is buttercreamn of your chosing tinted with food coloring.  If tinting buttercream, a gel works better than liquid coloring.

1/2 cup 40% or heavy cream
6 ounces semisweet chocolate, divided
Buttercream, optional

For the chocolate ganache: Heat the cream until simmering, but do not boil.  Submerge 4 ounces of chocolate under the cream and wait for a few minutes.  Whisk to smooth.  Pour it out on a plate and let sit at room temperature to firm up.

For the buttercream: Tint the desired color.

To Finish: Fit a small pastry bag with a number 2 open star or number 2B tip and fill with either the chocolate ganache or buttercream.  Melt the remaining 2 ounces of chocolate in the microwave on half power or in a double boiler.

Dip a spoon into the melted chocolate and wave it left to right over the tart as shown in the photo. Dip it again into the chocolate and wave it back and forth on the diagonal.Let the chocolate set up briefly.  Pipe a rosette of either the chocolate ganache or the buttercream the lines intersect.

Store in the refrigerator or freeze.  Serve at room temperature.

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Helen Fletcher was on KMOV twice in the past few weeks talking about her new book, European Tarts. Watch them below!

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Crush the peppermint candies in their wrappers if possible.  

Sift to remove the powder.

Spinkle over the tart before it is set.

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Pipe straight lines, left to right across the tart about 1/2 inch apart.

Continue to the bottom.

Turn the tart 90 degrees.  The lines will be vertical.

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

First and second set of lines.

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

Close up of finished baskeweave.

Finish the edge.

Finished tart.

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Heat the cream until it is steamy.  Do not boil.  Add the chocolate. 

Allow to sit for 4 to 5 minutes then whisk gently to smooth the chocolate.

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Release from the pan by loosening the crust with a pointed offset spatula

Place the spatula between the shell and the crust about every 3 inches.

Place the tart on a wide can.

and pull the rim down.

Place a flat spatula between the tart shell and the metal base. 

Go around the tart to make sure it is free.  Place two pancake turners, one on each side under the tart

and lift it onto a serving plate.

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Combine butter, honey, sugar, and brown sugar. 

Bring to a boil so bubbles cover the entire surface. 

Remove from the heat, add the cream and grated orange rind.

Stir in the nuts

and pour into the shell.

Quickly spread out.

Bake for 20 to 25 minutes or until the top is covered with bubbles.

Cool;

release from the shell.

Mocha Glaze

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Dissolve instant coffee in water.

Combine butter, instant coffee, and sugar in a heavy saucepan.

Heat until the butter is melted, and the mixture is steaming, but not boiling, stirring constantly.

Remove from heat, add the chocolate and let sit for a few minutes.

Whisk to smooth chocolate.

Whisk in the egg yolks and lastly the brandy.

Pour 1 2 /3 cup (400 grams or 14 ounces) into the shell.

Refrigerate or freeze the tart briefly just to firm the filling as quickly as possible.

When firm, beat the cream just to soft peaks. Do not overbeat.

If the chocolate mixture is at all set, heat briefly, stirring constantly to return to a liquid state but do not let it get hot.  fold the cream into the chocolate mixture.

Pour over the filling in the shell.  If the mixture is too stiff to pour, heat gently.  Chill or freeze to set.

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Individual tarts are used to illustrate the steps.

Cream of Coconut in can.

Cream of Coconut poured out of can.

Cream of Coconut whisked to bring together.

Heat the cream of coconut and white chocolate

until melted but do not boil.

Add the butter and continue to heat gently until the butter has melted.

Remove from the heat; whisk in the mascarpone.

Pour over the shredded coconut

then pour into the shell.

Glaze

Heat the cream, butter and clear corn syrup over medium heat until the butter is melted and mixture is steaming but do not boil.

Remove from the heat and add the semisweet chocolate.

Let sit for several minutes; whisk gently to smooth out chocolate.

Place the white chocolate in a microwave container and microwave about 1 1/2 to 2 minutes on half power.  Stir to smooth completely.

If the chocolate is too thick to drizzle easily, melt a tablespoon or so of shortening or cocoa butter in a microwave.

Add a little at a time until the chocolate will drop from a spoon in a steady stream without clumping up.

Pour the chocolate glaze in the middle of the tart.

With an offset spatula, spread the chocolate glaze to cover the coconut just to the edge of the coconut.

Immediately, dip a spoon into the melted white chocolate and holding it 6 to 8 inches over the chocolate glaze, make random circles by moving the spoon in a circular motion.

Before either the glaze or white chocolate start to set, use a toothpick or bamboo skewer to draw a shallow line top to bottom near the edge of the tart.

Move over about an inch and draw a shallow line bottom to top;   Repeat till you get to the other side.

Repeat drawing lines sideways 3 or 4 times from the top of the tart to the bottom.

Lastly, pick the tart up and rap it firmly on the table to smooth out the topping.  Refrigerate to set top or freeze.

The sides should just drop away; if they don’t, use a pointed offset spatula between the edge of the tart and the pan.

Release the bottom with a straight spatula between the bottom of the tart and the pan.

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Spray the center of the pan.

Combine flours, cocoa and baking powder in processor bowl. 

Mix briefly to combine.  Add butter and cut in until very fine. 

Add sugar.

Process briefly to mix.  Add egg and egg yolk

Process until a ball forms.

Divide the dough in half.

Divide one of those pieces in two.  Roll each piece into a 16 inch roll. 

Lay along the bottom inside edge of one half the pan.  Repeat with the other piece, overlapping the edges.

Press firmly against the edge of the pan.

Use the remaining half to cover the bottom of the pan.

Be sure to seal the seam well where the edge and the bottom meet

so it does not crack when baked.

Dock the crust with a fork.

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